Savory onion and pumpkin cake

Ingredients for 4 servings:

• 500 g flour
• 125 ml water, lukewarm
• 1 egg(s)
• 1 packet of dry yeast
• 5 tbsp olive oil
• 1 pinch of salt
• ½ tsp sugar
• 2 large onions
• ½ small Hokkaido pumpkin(s)
• 1 tsp sugar
• 3 tsp, heaped vegetable broth
• salt and pepper
• nutmeg
• oregano
• basil
• ½ tsp sambal oelek
• 2 cups sour cream
• 2 eggs
• some oil for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 45 minutes

vegetarian

For the starter dough, put the flour in a bowl. Make a hole in the center and mix 1 egg, water, sugar, salt, and yeast. Add the oil and mix with a little flour to form a ball of dough. Cover or seal tightly and let rise in a warm place for at least 30 minutes. Once the starter dough has risen, gradually mix it with the surrounding flour and knead well with floured hands. The dough should feel light and marshmallow-like. If the dough is rubbery, carefully sprinkle flour over it and knead it in. If the dough is lumpy and falls apart, splash lukewarm water on it with your fingers and knead well. Peel the onions and slice them into thin rings or dice them into small pieces. Fry them in a pan with a little oil. Add the sugar for easier browning. Sprinkle the vegetable stock over the onions. Mix well and roast the onions until cooked through. Wash the pumpkin and brush it well. Dry, cut open, and remove the seeds with a spoon. Thinly slice the pumpkin pieces. Place the sour cream and eggs in a bowl and mix by hand until smooth. Season generously with nutmeg, pepper, herbs, salt, and sambal oelek. Stir in the cooled onions and pumpkin. Line the bottom of a 28 cm springform pan with baking paper. Remove the remaining oil from the pan to grease the edges. Knead the yeast dough again and cut off a ball with a diameter of 4-5 cm. Spread the remaining dough evenly over the bottom of the pan. Roll the other dough into a long snake. Press this onto the edge of the base to form a dough rim. Pour the filling into this pan, working from the inside out. Smooth it out slightly with a spoon. Bake in a preheated oven at 170°C for 40 minutes. It is best not to use a fan, as otherwise the filling will dry out too much. When done, the cake should be golden yellow with light brown spots. Tip: This cake is best eaten warm. It also tastes great cold. If the cake lacks flavor, simply serve it with a dip. If you can’t eat wheat flour, any other flour will do. However, the amount of liquid will need to be adjusted.